Chicken Enchilada Pie Casserole

Chicken Enchilada Pie Casserole Recipe

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Sherice James


This is an excellent casserole to take to a potluck.


★★★★★ 1 vote

6 large or 12 small portions
30 Min
30 Min


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  • 8 large
    boneless, skinless chicken thighs
  • 1 tsp
    olive oil
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    black pepper
  • 1 pkg
    taco seasoning mix
  • 1/2 c
    onion finely chopped
  • 8 oz
    can of green chiles
  • 8 oz
    can of black olives
  • 16 oz
    can of red enchilada sauce
  • 16 oz
    can of refried beans
  • 1 pkg
    shredded colby/jack cheese
  • 1 pkg
    white or yellow tortillas
  • 1 1/3 c
  • ·
    optional sour cream & green onions

How to Make Chicken Enchilada Pie Casserole


  1. Cut the chicken thighs in bite sized pieces. Saute the chicken and onion in the olive oil until cooked thoroughly. Reduce the heat and stir in the green chiles and black olives. Add the garlic power, onion powder and black pepper. Stir well. Add the taco seasoning and water. Stir well. Let the mixture come to a boil, then reduce the heat and let simmer.
  2. In a 9 x 13 casserole dish, pour a small amount of enchilada sauce on the bottom and spread it around. In a small skillet, heat the corn tortillas until pliable. Do not overcook them. Place 6 corn tortillas on the bottom of the casserole dish, spread the refried beans over the tortillas, spread the chicken mixture, cover with cheese, then a drizzle of enchilada sauce. Repeat until you end with tortillas on the top. Pour the rest of the enchilada sauce on top of the tortillas and sprinkle with cheese. Bake in a 350 degree oven for about 30 minutes or until all the cheese on top is melted.
  3. When you remove it from the oven, let it set for about 20 minutes before you cut it. Serve it with a dollop of sour cream and a sprinkle of green onions (optional).

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About Chicken Enchilada Pie Casserole

Regional Style: Mexican
Other Tag: Quick & Easy

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